Sicily produces the best oranges in the world, bar none, as well as the delicious sweet wine Marsala, a wine created in the late eighteenth century by J. Woodhouse, an English merchant who wanted to import it from Sicily to England. So that the wine would survive the long hot trip, he fortified the local Marsala, like sherry or port. His first shipment reached England in 1783 and was a huge success. Marsala is 16 to 17 percent alcohol, and can be either dry or sweet. In this case, I’d go with the sweeter one.

With a paring knife, cut the peel from the oranges, removing the white pith as well. Cut the oranges crosswise into -½--inch slices.

Layer a third of the orange slices in a glass serving bowl. Sprinkle with half of the sugar and a third of the Marsala wine. Layer another third of the oranges, then the remaining sugar, and another third of the Marsala. Top with the remaining oranges, and pour over them the remaining Marsala.

Cover, and refrigerate until well chilled, at least 2 hours. Serve garnished with mint.

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In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her.
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Lidia's Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.